Grilled Vegetable Lasagna with Pesto and Marinara

Grilled Vegetable Lasagna With Pesto And Marinara

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Hollie Gironda


A healthy and hearty Italain favorite using fresh herbs and vegetables from the garden!


★★★★★ 1 vote

1 Hr 30 Min
1 Hr


  • 3 medium
    yellow squash
  • 3 medium
  • 1
  • 3
    red bell peppers
  • 6 clove
    fresh garlic
  • 2 can(s)
    crushed tomatoes
  • 6 Tbsp
    good olive oil
  • 1 lb
    goat cheese
  • 1 bunch
    fresh basil
  • 5 sprig(s)
    fresh thyme
  • 3 sprig(s)
    fresh parsley
  • 5 stick
    fresh oregano
  • 1/2 c
    pine nuts
  • 1 lb
    lasagna noodles, uncooked
  • 1 lb
    mozzarella cheese

How to Make Grilled Vegetable Lasagna with Pesto and Marinara


  1. Grill Vegetables:
    Slice Eggplant, Squash and Zucchini long way about 1/2 inch thick
    Generously salt and place in a collander in the sink for 30 minutes (this removes bitterness especially from Eggplant)
  2. Quarter Red Peppers and disgard seeds
  3. Make Marinara Sauce
    (while vegetables are salting)
    Chop herbs and garlic roughly and set aside
    In a heavy bottom dutch oven or frying pan, and about 2 tablespoons of Olive Oil (enough to cover the bottom of the pan)
    Sautee 4 cloves of garlic(save two for pesto) and herbs (use only 5 to 8 basil leaves and reserve the rest for pesto)until garlic begins to turn golden
    remove half the herb mixture and reserve
    Add crushed Tomatoes to pan and simmer, stirring occasionally while preparing other steps
    remove and reserve
  4. In a medium bowl mix goat cheese with reserved sauteed garlic and herbs
    Set aside
  5. Rinse vegetables and pat dry
    Lay them flat on a sheet pan
    Drizzle generously with olive oil
    Salt and Pepper
    Turn them over and repeat on other side
  6. Grill vegetables over medium heat until they have nice grill marks on both sides
    Remove from grill
    When cool, remove skins from Red Peppers
  7. Layer Lasagna:
    In a 9x13 Baking pan,
    Spread a thin layer of marinara sauce over bottom of pan
    Spread single layer of Lasagna Noodles to cover
    Spread half Goat Cheese mixture in even layer over noodles
    Spread 1/3 Mozzarella Cheese on top of Goat cheese
    Spread half grilled Vegetables over cheeses
    Spread a thin layer of Marinara Sauce over Vegetables
    Repeat above steps beginning with a layer of Noodles
    Reserve 1/3 of mozzarella cheese
    cover with foil and bake in 350 degree oven for 45 minutes
  8. Remove foil and top with remaining mozzarella cheese
    Return to oven until cheese melts (about 15 minutes)
    Set aside to "rest" and set for at least 15 minutes.
  9. Make Pesto:
    In a food processor, add remaining basil,2 gloves of garlic and toasted Pinenuts. Whiling running, drizzle 3 tablespoons of Extra Virgin Olive Oil through tube. When smooth, remove and reserve.
  10. To serve, Cut Lasagna into Squares and plate
    Drizzle the top and plate with Pesto and serve with extra Marinara Sauce on the side.
    Enjoy! and as we say say in Italian, Mangia!

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